Go Back
A hand holding a slice of moist, crumbly cake with a golden-brown top and chocolate chunks, showing its soft, textured interior. The rest of the cake is visible in the background.
Melissa Jo

Thin Mint Ooey Gooey Bars

No ratings yet
Thin Mint Ooey Gooey Bars mixes box of yellow cake mix, eggs, and cream cheese into a comforting sweet treat worth digging right into.
Print Recipe Email The Recipe
Prep Time 25 minutes
Cook Time 1 hour
Course: Dessert
Cuisine: American

Ingredients
  

  • 1 box of yellow cake mix
  • 4 eggs
  • 8 oz. of cream cheese
  • 2 sticks of softened butter
  • 4 oz Andes XL snap bar
  • 16 oz. of powdered sugar
  • 1 tsp. of peppermint extract

Method
 

  1. First make the dough, combine: 1 box of cake mix, 1 stick of softened butter, 2 eggs, and an Andes bar chopped into little 1/2 inch squares
  2. Mix all of the ingredients together
  3. Dip your fingers in ice water and press the dough into the bottom of a 9x13 greased baking dish
  4. In another bowl, add 1 softened block of cream cheese, 1 stick of softened butter,2 eggs, 1 tsp of peppermint extract, and 16 oz. of powdered sugar.
  5. Scoop out 2 tbsp. of the powdered sugar and set aside for garnish
  6. Mix the ingredients together (it will be slightly lumpy)
  7. Pour the batter over the bottom layer and smooth it out.
  8. Bake in the oven at 350 degrees F for at least 1 hour.
  9. Remove from the oven, sprinkle powdered sugar over the top, and let it rest for at least 1 hour.
  10. Slice and serve them up! ENJOY! =-)

Want to make this later?

We'll email this recipe straight to you, so it's waiting when you need it.

Notes

  • This cake must cool for one hour before slicing...no cheating! =-)
  • All you need is a box of cake mix (I used yellow), eggs, 8 oz. of cream cheese, butter, peppermint extract, powdered sugar, and an XL Snap Andes Bar.
  • Fill a small bowl with ice. Dip your fingers in the ice water when forming your bottom crust, press down with your fingers for a smooth finish.
Use a 9 x 13 size baking dish

Tried this recipe?

Made this? Tap a star to rate it - it only takes a second and it means the world!